Fans of chef Justin Moore regularly queue up outside his restaurant some 30 minutes before opening time, and it’s easy to see why. For one thing, the setting—a Sears Roebuck house in Annapolis’s Eastport neighborhood—couldn’t feel homier. Then there’s the approachable wine list and Moore’s crisped-to-perfection brick-oven pizzas topped with phenomenal house-made mozzarella. But the real stars of this otherwise unassuming restaurant are its “bigger than appetizers, slightly smaller than entrées” plates. Try as many as your appetite demands, but you’ll be truly sorry to miss the crab roll on brioche, served with a ramekin of shrimp bisque for dunking. Moderate.
Also great: Squid-ink pasta with sea-urchin butter; clam-and-pumpkin curry; “Saint Nick” pizza (speck, apple, goat cheese, honey); “Williamsburg” pizza (onion, roasted-garlic ricotta, sesame seeds, arugula); butterscotch pudding.